We're eating healthier and getting in some exercise in the Ledbetter household, and that extends to the S.O.'s of said family. Last week, daughter's sweet boyfriend cooked this chicken for us, and it was deeeee-licious!
Bubba's Crispy Oven Fried Chicken
1 package chicken breasts (cut into strips)
Cornflakes (fill large Ziplock 2/3 full and crush up)
8-oz. reduced fat shredded Mozzarella Cheese
2 packets dry Ranch dip
Egg whites for dredging
Coat chicken strips in egg white, then put into cornflakes. Shake well to coat. Spray cookie sheet well with non-stick spray and add coated chicken strips. Bake on 350 for 45 minutes or until brown and crispy.
**To complete the meal, we added baked sweet potato fries; asparagus, squash & zucchini medley (recipe below); fresh green beans, and corn. A great and filling supper!
Grilled Veggie Trio
1 bunch fresh asparagus
2 zucchini and 2 yellow squash (cleaned & cut into strips)
2 T. pure coconut oil (or olive oil)
Sea salt, pepper, minced or squeeze garlic to taste
Juice from one lemon or concentrate
1 1/2 T. dry ranch dressing
Saute veggies in a large pan in oil of your choice, stirring to mix in all other seasonings, and until done but still crisp. **The coconut oil is great for your "good cholesterol" and adds great flavor. Cover with lid and simmer on low for @ 15 minutes, continuing to stir. Serve hot for a healthy and tasty side dish.